Roast chicken stew
Serves: 4
Time to make: 25 mins
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 carrots or other root vegetables, chopped
- 1 tablespoon fresh thyme or tarragon or 1 teaspoon dried thyme or tarragon
- 1.2 litres reduced-salt chicken stock
- 300g leftover lean roasted chicken, cut in thin strips
- 1 ¼ peas
- 4 tablespoons reduced-fat Greek yoghurt, to serve (optional)
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Instructions
1 Heat oil in a pan and cook onion until softened. Add carrots and herbs. Cook for 5 minutes.
2 Stir in stock. Cook for 10 more minutes.
3 Purée half the soup then return to pan with remaining soup. Add chicken and peas. Season to taste with pepper.
4 Heat through and serve with a swirl of yoghurt (if using) and garnish with fresh parsley.
Variations
This dish also works well with lean roast pork and sweetcorn.
Make it gluten free: Check stock and yoghurt are gluten free.
Nutrition Info (per serve)
-
Calories 277 cal
-
Kilojoules 1160 kJ
-
Protein 23 g
-
Total fat 11 g
-
Saturated fat 3 g
-
Carbohydrates 20 g
-
Sugar 8 g
-
Dietary fibre 5 g
-
Sodium 760 mg
-
Calcium 90 mg
-
Iron 2 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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